Kalbi, or Korean style Barbecued Pork, is one of the basic Korean home style dishes that are basic to making a simple Korean meal. It’s easy to make and the marination seems to bring out the flavor of the meat.

Bamboo Rice is one of a class of Japanese dishes which combine Rice with one or more other ingredients.

This recipe is good whenever fresh Bamboo is available. Canned or shrink-packed Bamboo in brine also work well with this. The use of Sake or Mirin when cooking Rice enhances its flavor and aroma and may be called a secret ingredient. Continue reading →

Japanese Bento meals began as a convenient way to serve meals eaten on the run in the field or elsewhere. They were intended to be eaten any time between breakfast and dinner. Later, they became popular as a snack or Continue reading →

A classic of Japanese cuisine. For many people the term Teriyaki connotes dishes cooked ina sugary, syrupy sauce. But this need not be so. Here’s a simple recipe, based on a Ginger-Soy Sauce-Mirin marinade that provides sufficient sweetness from the Mirin without any added sugar. Recipe adapted from Nancy Singleton Hachisu Continue reading →

“One of the most Americanized of all Japanese recipes is teriyaki.” — Karen Green

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Soy Sauce

In America, the term teriyaki has come to refer to food that has been marinated in a sweet Soy marinade, then grilled or broiled. In Japanese cuisine, the concept is the opposite: Food is grilled or broiled, then a sweetened Soy Sauce based glaze is brushed on the food as a final touch. Its purpose is to seal in the juices in the grilled food.

The Japanese term teriyaki comes from the words teru ‘to shine’ and yaku ‘to grill.’ Elizabeth Andoh explains that the term really means “glazed: and :seared with heat,” so basically “glazed grill.” Continue reading →

Here’s a Korean-Mexican Fusion recipe, one of a growing number of Korean-Latino Fusion dishes that are beginning to crop up,including Korean Tacos. In fact, the Carne Asada that results can be combined with Tortillas to make Korean Style Tacos. Recipe adapted from Roy Choi.

This recipe is really Fusion — a key ingredient is Mirin, which of course is Japanese, not Korean. Continue reading →